Isotopic fingerprints of «non-traditional» elements for authenticity and geographical assessments of food and beverages
Résumé
Authenticity and traceability of food are an area of a high priority since they link directly to the quality. However, more and more food and beverage are subject now to misdescription or adulteration and thus poses an increased risk for customers and producers. The new advanced analytical approaches, notably, stable isotope analysis of non-traditional elements such as strontium (Sr), lead (Pb), and boron (B) combined to trace element profiles make a decisive contribution to geographical provenance assessment. These isotopic signatures are indeed influenced by geological scenes, anthropogenic, agricultural, and environmental impacts, or even production processes.